Preparation:
In a large saucepan, bring the potatoes, leeks and water to a boil in salted water. Reduce the heat to low, partially cover and simmer for 40-50 minutes or until vegies are tender. Cool slightly. Working in batches,puree the soup until smooth. At this point the coup can be cooled to room temp and stored. Freeze in 1-qt. bags ( 2 servings) for up to 1 month. Return the pureed soup to the saucepan and reheat. Stir in pepper, cayenne and butter. Ladle into bowls. Sprinkle with chives. Makes about 10 cups, or about 8 servings.
From the freezer Reheat in a covered saucepan over low heat for about 25 minutes or until hot. Stirring occasionally. |
